8 liter pot of the finest cabbage soup, 18 servings for the whole big family or friends. Serve with fresh bread and with a scoop of sour cream per serving.
recipe,photo-recipe,beef neck,sauerkraut- finely chopped cabbage (fermented),Meat soup,Gluten-Free,Lactose-Free
No. of servings
2 h. 10 min.
beef neck 1.8 lb (800 g)
Wash the meat and cut it into cubes.
Add the meat to the onion and stir.
Remove from the cooker and add salt, peppers and other spices. Mix ...
water 1.6 quart (1500 ml)
... and add hot water. Cook covered for 30 minutes.
dried mushrooms 2 oz (60 g)
Soak the mushrooms in water.
After half an hour, add the strained mushrooms to the meat. Continue to cook for about an hour. The meat must be almost soft.
Squeeze the sauerkraut (we have about 1.8 kg of cabbage left). Keep the cabbage water and cut the cabbage as needed.
Add the cabbage to the meat.
water 2.65 quart (2500 ml)
Add water, mix and cook for 15 minutes. Depending on the required acidity of the cabbage, add cabbage water (about 100-250ml).
dry sausage 14 oz (400 g)
Cut the sausage into wheels.
Add the sausage to the soup and cook for 20 minutes.